Aromatic profiles of spray dried encapsulated orange flavours: influence of matrix composition on arima retention evaluated by sensory analysis and electroni nose techniques

GALAMRINI, M.; ZAMORA, M., BABY, R.; CHIRIFE, J.; MESSINA, V.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Blackwell publishing

Año: 2007 p. 1569 - 1576

0950-5423

Orange spray dried powder flavor encapsulated in different amorphous matrices (maltodextrin (malt); malt-sucrose (40% and 10%); malt-trehalose (40%); malt-lactose (21%)-sucrose (5%); malt–gum arabic) were evaluated by sensory analysis and electronic nose (e-nose). By both techniques malt-sucrose (10%) and malt-lactose-sucrose were perceived as similar; therefore lactose would not contribute to aroma retention. The e-nose did not detect any differences between malt-sucrose (10%); malt-lactose-sucrose and the other matrices. Sensory analysis grouped malt-trehalose and malt describing them by: woody, marmalade, syrup, citrus terpens, and Vitamin C; malt–gum arabic was characterized by solvent, plastic, peely and green; malt-sucrose (40% and 10%) and malt-lactose-sucrose were mainly represented by powder juice, tangerine and pungency. Between malt-sucrose (40%) and malt-trehalose (40%) there was no significant difference in total aroma intensity; however, they retained different volatiles resulting in different aroma profiles.